Prepared with meticulous care

This morning, we prepared our poulardes and crafted our chestnut and giblet stuffing for the New Year's Eve feast.

It is a new stuffing that we developed with Louis-Dominique (our second son). We were inspired by the duck pâté en croûte stuffing we made for the holidays. We have enriched it with poularde livers and chestnuts. The bird is trimmed, eviscerated, singed, stuffed with chestnuts, trussed, and ready for the oven.

"Exceptional Poultry"

Our poulardes are raised in agroforestry on land where Nicolas has planted over 10,000 trees to provide for their needs: ash, wild cherry, walnut, oak, maple...

He has developed an effective free-range rearing approach where the poultry is housed in large mobile shelters that move across twenty ranges amidst nature.

This allows them to peck at what they need from the soil: worms, insects, fruits, berries… without living on overgrazed grass.

 

Seven months of rearing under the trees for extraordinary meat.

At our request, Nicolas extended the rearing periods to obtain fleshier, fattier birds with even more flavorful meat.

This lively flock roams, squabbles, and lives its life as poultry for 210 days.

The windbreak effect of the shrubs and the shade they provide offer a safe and peaceful environment, along with a varied diet. The birds are raised on these ranges in total freedom for 7 months.

They are fed wheat and fava beans for the first 5 months, then primarily corn during the final 8 weeks to perfect the succulence of the meat.

Their fattening begins in late May and we receive them 7 months later, in December.

 

Certified organic and grain-fed

Our poulardes have an average weight of 3 to 4 kilos—significantly more than those typically found in shops. This is enough to satisfy 6 to 8 guests.

Thanks to Nicolas’s meticulous preparation, these drawn poulardes and capons can be matured for 28 days in cold storage, resulting in even more tender and flavorful meat.

 

Easy to cook

As you know, I prefer spit-roasting over the flames of a wood fire. But if you do not have that option, simply use your oven.

Place the poularde on a rack over a roasting pan containing a glass of water, and roast in the oven at 180°C for thirty minutes per kilo (one and a half hours for a 3-kilo poularde). Add ten minutes if the poultry is stuffed.

Halfway through cooking, you can add a few coarsely chopped potatoes to the roasting pan, place one or two sprigs of rosemary on top, and return to the oven.

The potatoes will cook in the quality fat and juices of the poularde, taking on the fragrance of the rosemary.

Important: keep the abdominal fat you removed before cooking. Cut it into small cubes and melt it gently in a saucepan. As soon as the small cracklings have browned, filter the fat and store it in a cool place. This fat will be a superior replacement for butter or olive oil for all your meat, fish, or vegetable dishes.

 

This poultry is as good cold as it is hot.

If you cook it on Sunday, you can eat the rest during the week with a good mayonnaise, a salad, and a bit of sourdough bread made with truffle-orchard wheat flour.

 

Guarantees

If for any reason you are not delighted with this product,

Contact Pascale at 05 65 31 82 51.

We will find a solution to ensure your satisfaction.

Several thousand people have already tasted our products or have visited Domaine de Saint-Géry.
What they say:

At Saint-Géry, happiness is everywhere! In the meadow, with all these freshly picked seasonal vegetables. Beneath the meadow, a singular moment finding the black gold thanks to Freya's unerring nose. And of course, on the plate! Let us not forget the warmth of the welcome and Pascale's constant smile! BAPTISTE, CHRISTÈLE AND ARNAUD	Sublime! Every dish explained, its origin and character described and justified—it is pure joy! I did not know such refinement, down to the smallest detail, could exist… GUY AND MONIQUE
As for the products, words are not enough. You must come and taste them… more than just a meal, an art of nourishment. JUAN-CARLOS AND MARIE-ANNE	When the sense of taste and pleasure aligns with the challenges of the planet… Thank you again. SÉBASTIEN D.

 

 

Questions & Answers:

• Where are your poulardes raised?
  They are raised in agroforestry systems by Nicolas in the heart of the Southwest, in the Gers region. They are free-range, raised in a natural environment.
• How are these poulardes raised?
  These poulardes are raised in total freedom under the trees, in large mobile shelters that move across some twenty different pastures. They have access to a varied diet, including worms, insects, fruit, and berries.
• How long are they raised for?
  The poulardes are raised for 7 months under the trees, which helps develop an extraordinary quality of meat.
• What is their diet?
  For the first five months, they are fed wheat and fava beans; then, during the final eight weeks, they are given primarily corn to enhance the succulence of the meat.
• How are they prepared for delivery?
  The bird is trimmed, eviscerated, singed, stuffed with chestnuts, trussed, and ready for the oven.
• What is the difference between a poularde and a capon?
  The poularde is the female; she has fine meat with a delicate flavor. The capon is the castrated male, offering juicy, flavorful, and highly aromatic meat. The choice depends on the number of guests and your preferences: 6 to 8 for a poularde, 8 to 12 for a capon.
• How to cook these poulardes?
  One suggestion is to roast them at 180°C for thirty minutes per kilo, with the option of adding potatoes and herbs halfway through. It is also recommended to keep the abdominal fat for future culinary use.
• How long can the stuffed poulardes be kept?
  These poulardes can be kept refrigerated for 5 days after delivery, or frozen in their vacuum-sealed packaging.
• How can I order these poulardes?
  You can order these poulardes by contacting Pascale at +33 (0)5 65 31 82 51. Quantities are limited, so we recommend ordering as soon as possible.
• Where can I find more information?
  You can find more information on the Domaine de Saint-Géry website at www.saint-gery.com or by subscribing to our Letter on the Good Taste of a Farmer-Chef.

If you have a question, do not hesitate to call Pascale at 05 65 31 82 51